Functional Foods for Geriatrics

The worldwide population is growing older day by day. The increase in life expectancy is the outcome of recent scientific, technological, and social advancements. In terms of health, old age is one of the most fragile and prone stages. The increase in life expectancy, however, is not accompanied by a healthy aging process, as older persons suffer a number of physiological changes that can lead to the development of a variety of diseases or chronic ailments. Nutrition is a critical determinant of geriatric mass, particularly in those over the age of 60. Adequate nutrition is essential for healthy aging. Physical activities are also part of the process of making aging easier. Before beginning any type of physical activity, health concerns such as hypertension, cholesterol, renal failure, joint problems, and cardiac problems should be considered. Malnutrition is common among elderly persons and is a prominent geriatric condition with multiple etiology and serious repercussions for health and quality of life. In recent years, there has been a lot of interest in the creation of functional foods with customized qualities for the aged population, with the goal of improving the bio-accessibility and bioavailability of essential nutrients in their diets. Nutrition is essential for human survival. The health and well-being of older persons can now be considerably enhanced by using revolutionary food processing technology. These advancements, combined with growing knowledge of age-related physiological changes, should be used to develop nutritional methods and nutritive products aimed at preventing diseases and ensuring a healthy global population as it ages.